Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber
Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber
复制标题
DOI：
10.1111/ijfs.16220
复制
发表时间：
2022-12
期刊：
影响因子：
--
通讯作者：
Xi-Ling Yu;Shibiao Wei;Meiyu Zhao;Yanxin Li;Yi-Zhen Huang;Konno Kunihiko;Xiu-fang Dong
中科院分区：
文献类型：
--
作者：
Xi-Ling Yu;Shibiao Wei;Meiyu Zhao;Yanxin Li;Yi-Zhen Huang;Konno Kunihiko;Xiu-fang Dong
为了探讨不同热处理条件下海参体壁吸水性能与显微结构变化的关系。研究了海参体壁在不同热处理时间(4、6、8、10和12 h)下的显微结构、流变特性和氢键含量的变化，以及浸泡过程中水分的分布和物相。结果表明，热处理4、6 h主要导致纤维断裂，导致纤维结合部位增多，自由水含量增加。随着热处理时间的延长，变性程度增加。热处理10 h时形成的微孔可容纳最大的自由水含量，12 h时形成的网状结构更为密集，孔隙率降低。随着热处理时间的延长，表观粘度、储存模数和损耗模数逐渐降低，流动性增加。延长热处理时间会导致显微组织的破坏，使其自由水和束缚水含量达到最大所需的时间越长。然而，结合水的趋势正好相反。
In order to explore the relationship between water absorption properties and microstructure changes of sea cucumber body wall with different heat treatments. The microstructure, rheological characteristics and hydrogen bond content changes of sea cucumber body wall at different heat‐treatment times (4, 6, 8, 10 and 12 h) were investigated, as well as the distribution and phase of water during the soaking. The results showed that the heat treatment for 4 and 6 h mainly caused fibre fracture which led to more water binding sites and free water content. With prolonged heat‐treatment times, the degree of denaturation increases. The micro‐pores formed at 10 h heat treatment could accommodate the highest free water content, and the network structure was more intensive at 12 h with decreased porosity. The apparent viscosity, storage and loss modulus gradually decreased with heat‐treatment time, and the liquidity increased. Extended heat‐treatment time led to the breakage of the microstructure, and the longer time required for its free water and immobile water content to reach the maximum. However, the trend of bound water was the opposite.